Recipe by S. F. Ong
"Avocado and sun-dried tomatoes are like secret treasures sealed inside these marvelous spring rolls along with other vegetables, crabmeat and chicken. This recipe is particularly exciting, because the ingredients may be adjusted or altered to taste. You may want to prepare several batches of spring rolls -- they'll go fast."
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oil for frying
diced green onion
finely chopped shiitake mushrooms
sun-dried tomatoes, chopped
salt and pepper to taste
boneless chicken breast halves, cooked and diced
cooked crabmeat, diced
Chinese five-spice powder
avocado - peeled, pitted and diced
spring roll wrappers
Very Yummy! Even without some ingredients. I couldn't find the sun-dried tomatoes so I left them out. I only used 3 cups of oil and doubled the recipe, which was great! There were only 5 of us at dinner and we ate every roll. My husband informed me that the recipe was a keeper! If serving for company, I do recommend toothpicks. The rice papers tend to be a little gummy.
So easy to make and very tasty.
Wonderful. I bought the wrong kind of wraps and was unable to fry them. We ate ours as "fresh rolls." Just steam or run the wraps under hot water quickly and then pack full of the good stuff. Thanks for the recipe.
These were just okay...I thought the avacado made the spring rolls a little mushy. I would add more cabbage.
This was far too much avacado which made them mushy. I would add more of the cabbage mixture and extra '5 spice'..
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado and Sun-Dried Tomato Spring Rolls
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 169
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